Cardamom -- how do you use it?

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Cardamom -- how do you use it?

I just bought my first-ever jar of ground cardamom. I bought it because more and more I've been noticing mentions of it on various cooking shows ("...and that hint of cardamom really does enhance the flavor..."). Okay, so now I have it, but I have no idea what to do with it, or how much of it to use. Are there some guidelines I might follow? For example, would I use it wherever I use vanilla or cinnamon? Or in certain types of dishes? According to the label on the jar, it can be used almost anywhere -- pastries, cookies, stews, etc. But after tasting it, I'm not at all sure what it might add to any of those. I need some guidance here. Thanks!

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